Brisket, Indoors

Directions

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   1.)
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   Generously season the brisket with salt and pepper on both sides and set aside.
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   2.)
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   Grind up the cumin seeds, celery seeds, red pepper flakes and mustard seeds with a mortar and pestle or alternatively crush with the bottom of a frying pan on a hardened surface.
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   3.)
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   Mixed the crushed seeds with the remaining dry ingredients in a bowl.
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   4.)
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   Sprinkle half of the dry mixture on one side of the brisket.
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   5.)
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    Drizzle half of the molasses and half of the oil on top of the dry mix and spread across brisket with your hands, allowing the dry mix and molasses/oil to become a thick paste.
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    6.)
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    Repeat the previous two steps on the other side of brisket with the remaining dry mix, molasses and oil.
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    7.)
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    Refrigerate brisket for at least 1 hour.
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    8.)
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    When ready to cook, preheat oven to 250 degrees F.
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    9.)
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    If you have a stovetop safe roasting pan (not glass!
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    ), place it over two burners and heat on medium high.
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    If not, use a skillet.
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    10.)
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    Add bacon to pan with a shlug of olive oil.
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    Cook the bacon until fat is rendered and your prefered level of crispness is reached.
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    11.)
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    Remove bacon from pan and set aside.
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    12.)
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    Place the brisket fat side down in the pan and sear it in the bacon drippings.
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    13.)
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    When the fat side is browned, turn the brisket over and sear the second.
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    Snack on bacon strips in the meantime.
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    14.)
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    If you used a skillet to sear the brisket, move the brisket to a roasting pan when done browning.
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    15.)
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    Pour the pale ale around the brisket in the roasting pan (if you seared the meat in the roasting pan, turn off the heat at this point).
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    16.)
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    Cover with foil and bake for 5 1/2 hours.
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    17.)
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    Remove the foil and bake for an additional 30 minutes, or until meat is tender.
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    18.)
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    Remove brisket from oven and allow it to rest for at least 10 minutes.
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    19.)
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    Slice and enjoy!